Go Back
+ servings
overhead shot of lemon ricotta waffles

Lemon Ricotta Waffles with Blueberry Syrup

These lemon ricotta waffles are light and fluffy with a hint of lemon and topped with a blueberry syrup that makes these better than standard waffles.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 waffles
Calories 335kcal
Author Ryan Beck


Lemon Ricotta Waffles

  • 1 ¾ cup all-purpose flour
  • 2 tablespoon granulated sugar
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup milk
  • ½ cup whole fat ricotta cheese
  • 2 tablespoon unsalted butter, melted
  • 2 tablespoon canola or vegetable oil
  • 1 tablespoon lemon zest
  • 1 lemon, juiced
  • 1 egg
  • 1 teaspoon vanilla extract
  • cooking spray

Blueberry Syrup

  • 2 cups blueberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract


Lemon Ricotta Waffles

  • In a large bowl, whisk together flour, sugar, baking powder and salt. In another large bowl, combine milk, ricotta, butter, canola oil, lemon zest, lemon juice, egg and vanilla extract and whisk. Add the milk mixture to flour mixture, stirring until just combined.
  • Preheat oven to 200°F. Heat waffle iron according to instructions. Spray with cooking spray and add about ½ cup of the batter. Cook for 5 minutes, remove from waffle iron and place in oven to keep warm. Repeat with remaining batter. Top with blueberry syrup and whipped cream if desired.

Blueberry Syrup

  • In a medium saucepan, add blueberries, sugar, lemon juice and vanilla extract and bring to boil. Simmer for 3-5 minutes and mash some of the blueberries. Remove from heat and add on top of waffles.


  • Waffle Maker: Using a good waffle maker is half the battle. You will want a cast iron on non-stick model. If it has a done indicator, even better.
  • Fat Ratio: Waffle batter should be a similar consistency to pancakes, but the difference is waffles have more fat, whether it's melted butter or oil.
  • Baking Powder: Baking powder gives the waffle a better rise than baking soda, but you can use baking soda in a pinch.
  • Don't Overmix: It is ok for the batter for these lemon ricotta waffles to be lumpy. It is better to have some lumps than overmix.
  • Sacrifice First Waffle: The first waffle should be used to figure out how much batter you need and the level of doneness you want.
  • Don't Peak: Let the waffle iron do its work and don't continue to open it. Rely on the indicator if it has one and if it doesn't, look for steam coming out of the side which indicates that it is done.
  • Use the Oven: To keep the lemon waffles from getting cold while cooking the others, place in a 200°F oven. Just place directly on the oven rack.


Serving: 1waffle | Calories: 335kcal | Carbohydrates: 50g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 51mg | Sodium: 180mg | Potassium: 150mg | Fiber: 3g | Sugar: 20g | Vitamin A: 250IU | Vitamin C: 32.2mg | Calcium: 120mg | Iron: 0.4mg